Description

This Chicken Bacon Ranch Stromboli is a delicious and hearty main course perfect for an easy dinner or game day meal. It features a golden-baked pizza dough filled with shredded chicken, crispy bacon, melted mozzarella and cheddar cheeses, all seasoned with ranch dressing, garlic powder, and parsley. The stromboli is rolled up, brushed with egg wash for a beautiful golden crust, and baked until perfectly cooked through.

Ingredients

Scale

Dough

1 pound pizza dough (store-bought or homemade)

Filling

1 cup cooked and shredded chicken breast
½ cup cooked and crumbled bacon
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup ranch dressing
1 teaspoon garlic powder
1 teaspoon dried parsley

Topping

1 egg (for egg wash)
1 tablespoon grated Parmesan cheese (optional)

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Roll Out Dough: On a lightly floured surface, roll out the pizza dough into a rectangle about 10×14 inches in size, creating a sturdy base for the filling.
Spread Ranch Dressing: Evenly spread the ranch dressing over the dough, leaving about a 1-inch border on all sides to help seal the stromboli later.
Add Fillings: Layer the shredded chicken, crumbled bacon, mozzarella, and cheddar cheese evenly over the ranch-covered dough. Sprinkle garlic powder and dried parsley on top to season.
Roll and Seal: Starting from the long side, carefully roll the dough into a log shape. Pinch the seam and the ends tightly to seal all the filling inside and prevent leaks during baking.
Place on Baking Sheet: Transfer the stromboli seam-side down onto the prepared baking sheet to keep it intact while baking.
Apply Egg Wash and Optional Toppings: Brush the top of the stromboli with beaten egg to help it brown beautifully. Sprinkle with grated Parmesan cheese if desired for extra flavor and a golden crust.
Vent and Bake: Cut a few small slits on top to allow steam to escape. Bake in the preheated oven for 20–25 minutes or until the crust is golden brown and cooked through.
Cool and Serve: Allow the stromboli to cool for 5–10 minutes before slicing into pieces for serving to ensure the filling sets and slices cleanly.

Notes

For extra flavor, mix ranch seasoning directly into the shredded chicken before assembling.
This stromboli can be prepared ahead and frozen before baking; if frozen, bake for 30–35 minutes instead of 20–25.
Use parchment paper to make cleanup easier and prevent sticking.
Ensure the dough edges are sealed tightly to avoid filling leakage during baking.